NORMAL, Ill. — Disseminating factual information to consumers on pork’s versatility, tastiness and nutritional advantages is part of the core mission of the Illinois Pork Producers Assoc. (IPPA). So much the better if it’s fun to do.
The Springfield-based group traveled to Normal July 23 to spread its tasty message, in the form of free ground pork burger samples, to consumers attending the Normal CornBelters Frontier League baseball game at the Corn Crib stadium.
About 140 pounds of ground pork burgers were grilled on the IPPA’s massive traveling cooker, cut into wedges and handed out to customers entering the ballpark. The purpose of the event was to promote pork, pig farmers and how they care for their animals, said Tim Maiers, IPPA public relations manager.
"This is a great venue in which to educate folks about what’s in their backyards, as far as corn and soybeans and how it all ties together with pork and livestock," he said. "We also talk to consumers about how healthy pork is. We’re specifically promoting pork burgers with free samples, and the CornBelters are offering pork burgers for $1 per sandwich."
The prize culinary pork creation of the IPPA, daBurger, was selling briskly at the Corn Crib that night. daBurger is a massive half-pound, triple-pork combo burger that is quickly gaining popularity among Illinois’ professional sports fans.
"The Corn Crib is where daBurger started. Working with the CornBelters, this was the first stadium to carry them on their menu. They are now sold at the United Center (home of the Chicago Bulls and Blackhawks) and Soldier Field (home of the Chicago Bears)," Maiers noted.
The IPPA has traveled to the Corn Crib for a special promotional night once during each of the five years the team and stadium – sponsored by the Illinois Corn Marketing Board – have existed. Maiers said the reactions of those trying the pork burger samples straight from the grill haven’t changed much.
"I’m always amazed. We hear ‘This is the best burger I’ve ever had’ a lot," he said. "You can talk to people about it, but until you taste it, you can only imagine the flavor, especially in the Chicago area where pork burgers are still kind of a foreign term."
IPPA members and interns – such as Caleb Brinkman, who traveled from Highland to help pass out pork samples at the game – are often asked by consumers who’ve sampled the porcine parcels where they can purchase ground pork. The volunteers are happy to provide that information.
They also answer questions about pork preparation, including the proper cooking temperature (the USDA now says 145 degrees Fahrenheit, followed by a 3-minute standing period), and for pork-based recipes. Access to all that information and more, including updated pork recipes, is available for free at the IPPA website, www.ilpork.com
